Cumin & coriander hummus recipe

This hummus recipe is a great all round snack and babies love dipping carrot sticks in and adults love it too. This hummus recipe features in our Top Foods for Fussy Eaters photo gallery.

Ingredients (serves 6)

400g chickpeas (drained and rinsed)

1 tsp coriander seed (level)

1 tsp cumin seed (level)

4 tbsp olive oil (or more to taste)

garlic (4x cloves or 2-3 tsp ready-minced garlic)

1 tbsp light tahini

lemon (juice from 1 lemon)

black pepper (to taste)

Method

Handy tip

To save time you could use ready ground coriander and cumin

Put the chickpeas in a large bowl and mash them lightly with a potato masher or fork until you see the skins begin to separate from the peas

This is a bit of a bind, but use your fingers to pick out the skins from the peas and discard

Now grind the coriander and cumin seed using a pestle and mortar or electric grinder and add to the chickpeas with half the olive oil

Peel and crush the garlic and add to the peas with the tahini, lemon juice and some seasoning

Now blend it all together using a hand blender - or you could transfer to the goblet of an electric blender bowl and mix in there, adding more olive oil as necessary (you may need a lot more than you think)

Don't over mix - it is nice if you have a few lumpy bits of chickpea left at the end

Check the taste and if you think it's necessary, add extra seasoning or lemon juice

Serve with a selection of crudités

Recipe from The New Home Larder by Judith Wills

Why not try...

Making the hummus without removing the chickpea skins, the success of which will depend on the brand of chickpeas you are using